Turn a
simple baking potato into dinner for two with a topping of savory chicken
sausage, sharp cheddar, and a cool, fresh salsa to finish it off. With a
minimal amount of meat and cheese and plenty of fresh vegetables, these
“loaded” baked potatoes are nothing to feel guilty about.
And
this is key: To
bring out the spud’s creamiest texture and natural potato flavor, give it time
to bake slowly in the oven. No microwaves, please!
Serves 2
Ingredients
- 1 russet baking
potato (about 3/4 lb)
- sea salt
- freshly
ground black pepper
- 1/3 cup shredded
cheddar cheese, plus 2 tbsp
- 1
scallion, thinly sliced
- 1/2 cup
chopped seeded tomato
- 1/2 cup
chopped seedless cucumber
- 2 tsp
finely chopped cilantro
- 2 tsp
fresh lime juice
- 1 tbsp
olive oil
- 2 sweet
Italian chicken sausages, casings removed (about 1/2 lb total)
|
Baked Potato Ingredients |
Preparation
- Preheat the
oven to 350° F.
- Scrub the
potato and use a small, sharp knife to slightly pierce the skin in several
places. Sprinkle with salt and pepper and wrap tightly in aluminum foil. Place
in a small foil-lined baking pan and bake until very tender, 1-1/2 hours.
(You’ll use the pan again, so go ahead and line it with foil.)
- Transfer
the potato to a cutting board and carefully unwrap it. Increase the oven
temperature to 400° F.
|
Ready to Wrap |
|
Ready to Bake |
|
Baked Potato |
- When the
potato is just cool enough to handle, cut it in half lengthwise. Scoop the flesh
into a bowl and stir in 1/3 cup of cheese until well blended. Season with salt
and pepper. Divide the potato-cheese mixture and mound it back into the potato
shells.
- Place the
stuffed potato halves back in the baking pan and bake until beginning to brown
on top, about 5 minutes.
|
Sliced Potato |
|
Scoop the Flesh and Add the Cheese |
|
Combined Potato and Cheese |
|
Stuffed Potato Shells |
|
Twice-Baked Potatoes |
- Meanwhile,
heat a small skillet over medium heat and add the olive oil. Add the chicken
sausage and season with salt and pepper. Cook, breaking up the meat, until
cooked through, 9-10 minutes.
- Combine
the scallion, tomato, cucumber, cilantro, and lime juice in a small bowl and
season with salt and pepper.
- Remove
the potato halves from the oven and transfer to plates.
|
Sausage Beginning to Cook |
|
Cooked Sausage |
|
Salsa |
Divide
the sausage on top of and around the potatoes. Top with the salsa and remaining
cheese and serve right away.
|
Twice-Baked Cheese and Chicken Sausage Potatoes |
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